What can you eat during Lent? recipes for lean dishes. Lenten products. List of Lenten Products

Nutrition during fasting involves avoiding consumption of all types of meat products, poultry, milk and its derivatives, fish, eggs and animal fat. Wherein Orthodox Church demarcates special days strict fasting and times when Christians are allowed to eat certain foods. For example, on the day of the Annunciation Holy Mother of God and Palm Sunday, the Lenten menu is supplemented with fish and seafood.

Scientists say that daily requirement An adult's protein content is approximately 90 grams. During fasting, the intake of protein food into the body decreases sharply. Compensate for the deficiency of animal proteins with soy and other legumes, sunflower seeds, mushrooms, and nuts, which are very similar in their amino acid composition to meat products. In addition, the lack of protein food is easier to bear for those who get good sleep and spend a lot of time outdoors.

On days when seafood is allowed, include shrimp or squid in your diet. They have high nutritional value and are perfectly absorbed by the body.

During fasting, watch the calorie content of your meals. It is important that the food consumed provides the body with the necessary amount of energy. Supplement boiled and raw vegetables with cereals, which contain a large amount of healthy carbohydrates. Sugar is an important source of energy during fasting, but you should not overuse sweets.

Do not start fasting without prior preparation: a sudden change in your usual diet can have a detrimental effect on your health. Prepare your body for a new diet in advance (at least 2 weeks before fasting). You also shouldn’t quickly return to quick meals after church bans are lifted. Introduce animal products into the menu gradually and in small portions.

To benefit from fasting during Lent, enter proper nutrition into a habit: avoid fried and smoked foods, limit the consumption of alcohol, sweets and salt, try to eat in small portions, etc. Only if these conditions are met, dietary restrictions will be effective, and fasting will not become a difficult test for the body.

Recipes Lenten dishes in Lent 2013

The Lenten table is not only considered beneficial for health, Lenten foods: vegetables, grains are the most sophisticated culinary products, often requiring special art of preparation and giving the most amazing results...

During Lent, meat, eggs, dairy products, and animal fats are excluded from the diet. Fish is allowed on the Annunciation and Palm Sunday. Fish roe acceptable on Lazarus Saturday...

Salads

Preparing salads during strict fasting can greatly diversify the table. During Lent, of course, fresh vegetables are less available than during summer fasts, but you can widely use preparations: frozen, dried, pickled vegetables and fruits, tofu, add cooked rice or other cereals.

To dress salads, sunflower oil, soy mayonnaise, sauces are used, or ingredients that are juicy enough are selected so that the salad is tasty without additional ingredients.

Salad of various vegetables

100 g kohlrabi, 50 g canned green peas, 2 carrots, 2 fresh apples, cucumbers, 50 g lettuce or green onions, 50 g plums or prunes, 1 tomato or fresh sweet pepper, 1 teaspoon sugar, 200 g . soy mayonnaise, pepper, salt to taste, dill.

Peeled boiled young kohlrabi, cut carrots into thin slices. Rinse the prunes and pour hot water for swelling, remove the seeds from it and cut into slices. Also chop the pitted plums.

Cut the tomatoes into 5-6 parts, cut the fresh sweet pepper, removing the stem along with the grains, into strips. Peel the apples, remove the seeds and cut them in the same way as vegetables. Cut the washed lettuce leaves into 2-3 parts, and chop the cucumbers into slices.

Mix chopped vegetables and fruits, add canned green pea, lightly salt, pepper and season with mayonnaise when serving. You can add sugar (preferably powdered sugar) and lemon juice to the salad. Vegetable salad Can be prepared from other vegetables available.

The vinaigrette

Peel boiled potatoes and beets, cut into small cubes or thin slices. Pickled cucumbers and onion cut into cubes. Sort through the sauerkraut and cut into large pieces.

If the sauerkraut tastes very sour, rinse it cold water or even soak for some time, squeeze, grind. Finely chop the onion. Then mix all the vegetables, add salt and season with vegetable oil. Potatoes can be partially or completely replaced with boiled beans.

Lenten seaweed salad

Dried seaweed is soaked, boiled, washed thoroughly. Separately, chopped onions are fried, mixed with prepared cabbage, seasoned with soy sauce, ajinomoto, and other spices to taste.

Korean salads

Many Korean salads have lean components and therefore are quite suitable for a Lenten meal. You can buy them ready-made or prepare them yourself. To prepare salads, you need a special grater (only an experienced hand can cut it as thinly as necessary).

Here are a few classic options: 1) carrots (shredded thinly), 2) carrots and green radishes (the second one is smaller, chop both products), 3) cabbage (cut into 2x2 cm squares, add either chopped carrots or beets, but very little of the latter, only for color). Prepared vegetables are salted, mixed, crushed, allowed to stand until juice is obtained, the juice is drained or squeezed out.

Heat odorless sunflower oil in a frying pan. At this time, season the vegetables with vinegar, red pepper, ajinomoto, and coriander. Finely chop the garlic and place it in a heap on the vegetables, pour the heated oil directly onto the garlic, and mix everything. Let stand and cool.

Salad of cabbage, carrots, apples and sweet peppers

The washed white cabbage is cut into strips, ground with a small amount of salt, the juice is drained, mixed with peeled chopped apples, carrots, sweet peppers, seasoned with sugar and vegetable oil. Sprinkle with finely chopped herbs.

300 g cabbage, 2 apples, 1 carrot, 100 g sweet pepper, 4 tablespoons vegetable oil, 1 teaspoon salt, 1/2 teaspoon sugar, herbs.

Beet caviar

Finely chop the onion, grate the carrots on a coarse grater. Fry everything in vegetable oil until golden brown. Then add grated fresh beets. Five minutes before cooking, add salt to taste and tomato paste.

1 onion, 1 carrot, 3-4 medium beets, 100 g vegetable oil, 1/2 cup tomato paste diluted with water, salt.

Radish salad with butter

Peel and rinse the radish well, put it in cold water for 15-20 minutes, then let the water drain, chop the radish on a grater, season with vegetable oil, salt and vinegar, put in a salad bowl, garnish with herbs. You can add chopped onions sautéed in vegetable oil to the grated radish.

Radish 120 g, vegetable oil. 10 g, 3 g vinegar, 15 g onions, greens.

Vitamin salad

Finely chop the fresh cabbage and grate the carrots on a coarse grater. Mix everything and add salt. Add green peas (canned). Pour vinegar, vegetable oil, sprinkle with ground black pepper and herbs. Can add fresh cucumbers And green onions.

300 g of fresh cabbage, 1 large carrot, 5 tablespoons of peas, salt, 1 tablespoon of vinegar. 10 g vegetable oil, 2 g black pepper.

Salad “Summer”

Place the tomatoes in a colander, pour boiling water over them, and then immediately pour cold water over them. Remove the skin. Cut the peeled tomatoes into thin slices. Cut the peeled apple in half and remove the core. Cut the apple into slices too. Cut the onion and pepper into small strips. Mix everything. Salt, add sugar, add lemon juice and pour over vegetable oil.

2 ripe tomatoes, 1 apple, 1 small onion, 1 sweet peri pod, 3 tablespoons vegetable oil, salt, sugar, 1 tablespoon lemon juice.

Tomatoes stuffed with vegetable mixture

Wash the tomatoes and cut them with a sharp knife top part, use a spoon to remove the core. Finely chop the boiled carrots, finely chop the apple, grate the cucumbers on a coarse grater. Place all vegetables in a bowl, add peas, salt, vegetable oil and stir. Stuff the tomatoes with this minced meat. Sprinkle dill on top.

5 small tomatoes, 1 carrot, 1 apple, 2 pickled cucumbers, 100 g canned green peas, 2 tablespoons vegetable oil, 1/3 teaspoon salt, dill.

Rice salad

Boil rice in salted water. Chop the vegetables, mix with cooled rice, salt and pepper, add sugar and vinegar to taste.

100 g rice, 2 sweet peppers, 1 tomato, 1 carrot, 1 pickled cucumber, 1 onion.

Leek

Finely chop the green part of the leek into rings (you need four stems), fry in margarine with garlic and thyme. Add the white part of the stems. Pour the whole thing half and half with white wine and vegetable broth before putting the container in the oven, cover with food paper, put in the oven and keep for 30 minutes.

4 stalks of leeks, 2 cloves of garlic, a bunch of fresh thyme, 115 g of butter (vegetable margarine is possible), 2 glasses of chardonnay, 285 ml of vegetable broth, sea salt and black pepper.

Crumbled buckwheat with mushrooms and onions

3 glasses of water, 1.5 glasses of buckwheat, 2 onions, some dry porcini mushrooms. Pour water over the kernel, cover with chopped mushrooms and put on high heat, closing with a lid.

When it boils, reduce the heat by half and continue cooking for 10 minutes until thickened, then reduce the heat again to low and cook for about 5-7 minutes. until the water has completely evaporated. Remove from heat and wrap warm for 15 minutes. At the same time, fry finely chopped onion and add salt. Add the fried onions to the porridge and stir evenly.

Mushroom pilaf

For pilaf, thick-walled dishes are preferred, they heat up evenly and release heat slowly. The ratio of the main components: rice\carrots\mushrooms (frozen, fresh or soaked dry) is equal, i.e. for half a kilo of rice there are exactly the same amount of carrots and mushrooms.

You can partially or completely replace mushrooms with soy meat, but it should be remembered that soy meat itself does not have the same taste as mushrooms, and when using it, the dish should be seasoned with the help of flavorings and spices.


Heat the cauldron and the oil in it (do not skimp on oil for pilaf: its taste improves significantly), fry the mushrooms and carrots, add salt and spices, cover the top, without stirring, with a layer of washed rice and carefully pour in water (1.5 volumes of rice), so that the rice turns out covered with water with a margin of more than a couple of centimeters. Close the lid tightly, trying not to open the lid further unnecessarily.

When we hear that the contents of the cauldron are boiling, reduce the heat to a minimum, at this time we will prepare the garlic: we will need several small cloves. They are placed directly into the cap of rice (the rice has already swollen and absorbed all the water above it) whole and lightly pressed down, immersing it in the rice, after which the cauldron is turned off, but the pilaf continues to cook due to the residual heat.

After ten to fifteen minutes you can mix everything and serve. Homemade pickled cucumbers or tomatoes or sauerkraut are a good addition to pilaf.

Sweet barley porridge with poppy seeds

Wash the barley and start cooking in large quantities water over moderate heat, skimming off foam. When the cereal begins to secrete mucus, excess water drain and cook until the cereal is soft and thick, stirring.

Prepare poppy seeds (less than half a glass of poppy seeds per glass of cereal): pour boiling water over it, let it steam, after 5 minutes. Drain the water, rinse the poppy seeds, add boiling water again, and immediately drain it as soon as droplets of fat begin to appear on the surface of the water. Then grind the steamed poppy seeds, adding a little boiling water.

Mix prepared poppy seeds with thickened, softened barley porridge, adding honey, heat over low heat for 5-7 minutes, stirring continuously, remove from heat, add jam.

Millet porridge with pumpkin

Boil small pieces of pumpkin in water for 10-15 minutes. Wash the millet thoroughly and add it there, lightly salt and sweeten. Stirring, cook until thickened (min. 15-20). You can set it to “ready” for a short time in the oven. The proportions between pumpkin and millet are chosen according to taste, the amount of water is taken depending on the previous components, and with more pumpkin less water is required.

FIRST MEAL

Adaptation to fasting soup-kharcho

Pour half a glass of rice into two to three liters of boiling water. Fry 3-4 onions, add them to the water with rice, Bay leaf, allspice (crush the peas). After 5 minutes, add half a glass of crushed walnuts.

After another short time, add half a glass of tomato paste (more classic version: tkemali plums, which are not found here, or half a glass of pomegranate juice): dried herbs (basil, parsley), red pepper, a little cinnamon, suneli hops (a key seasoning for the taste of the soup).

After another 5 minutes, you can turn it off completely, adding fresh herbs and chopped garlic, and let it brew. In an even more adapted version to the Russian environment, potatoes can be placed in boiling water before rice.

Rassolnik

Soak a small amount of pearl barley for several hours (no more than half a glass for a standard three-liter pot of soup). Boil it lightly. Place potatoes cut into cubes into boiling water with barley. Separately, fry the onion and add carrots to the rice and potatoes.


Later, when the potatoes are ready, add chopped pickles and season with brine (it’s good to stew these cucumbers in the brine a little before). At the end of cooking, add chopped garlic, bay leaf, dried or fresh herbs. Can be served with soy mayonnaise, if available.

Korean soup

For this soup you need to have a special soy seasoning: chai. It has a very thick consistency, dark brown color, specific taste and smell. The Japanese have an analogue called “Mizo”.

For a lean version of this soup, three or four onions are fried with the addition of two or three tablespoons of chai; you can also add steamed soy meat here. After this, water is added (up to three liters), after boiling the potatoes and a little later the “profile” vegetable.

It could be fresh or dried Korean cabbage, or chopped zucchini, or a couple of green radishes. The soup is cooked until the vegetables are ready. The tai should give the saltiness and spiciness, but if it seems insufficient, you can add more salt and red pepper. Serve with unleavened rice, cooked in a thick-walled bowl, ratio of rice to water: two to three, gradually reduce heat.

Lentil soup

Soak the lentils for a couple of hours, set to cook, peel and cut the potatoes, carrots and onions fried in oil. Successful additions and spices to this soup: coriander, thyme, garlic, herbs. Pairs well with soy meat (fry with onions and carrots), tomatoes, olives (their brine is added directly to the soup) and soy mayonnaise when serving.

Vegetable soup

Fry chopped onion, parsley and celery in vegetable oil, add water, add chopped carrots, rutabaga and shredded cabbage and cook over low heat for 20-30 minutes. About halfway through cooking, add crushed garlic and seasonings; add applesauce or grated apple at the very end. When serving, sprinkle the soup with chopped herbs.

2 onions, 1 parsley root, celery, 2 tablespoons of vegetable oil, 1 liter of water, 2 carrots, 1 slice of rutabaga, 1 cup of finely shredded cabbage (150 g), clove of garlic, 1 bay leaf, 1/2 teaspoon of cumin , 1 apple or 2 tablespoons of applesauce, salt, herbs.

Pea soup with pearl barley

Soak the peas overnight in cold water and, adding washed pearl barley, cook in the same water. Cut the carrots, onions and parsley into small cubes, fry in oil and combine with the peas when they are half cooked. Salt and sprinkle with herbs.

1 liter of water, 1 cup of peas, 1 tablespoon of pearl barley, 1/2 carrots, 1/2 onions, 1/2 parsley root, 1 tablespoon of vegetable oil, herbs, salt.


Lenten pea soup

In the evening, pour cold water over the peas and leave to swell and prepare the noodles.

For noodles, mix half a glass of flour well with three tablespoons of vegetable oil, add a spoon cold water, salt, leave the dough for an hour to swell. Cut the thinly rolled out and dried dough into strips and dry in the oven.

Cook the swollen peas without draining until half cooked, add the fried onions, diced potatoes, noodles, pepper, salt and cook until the potatoes and noodles are ready.
Peas – 50 g, potatoes – 100 g, onions – 20 g, water – 300 g, oil for frying onions – 10 g, parsley, salt and pepper to taste.

Russian Lenten soup

Boil pearl barley, add fresh cabbage, cut into small squares, potatoes and roots, cut into cubes, into the broth and cook until tender. In the summer, you can add fresh tomatoes, cut into slices, which are added at the same time as the potatoes.
When serving, sprinkle with parsley or dill.
Potatoes, cabbage – 100 g each, onions – 20 g, carrots – 20 g, pearl barley – 20 g, dill, salt to taste.

Borscht with mushrooms

Prepared mushrooms are stewed in oil along with chopped roots. Boiled beets are grated or cut into cubes. Potatoes, cut into oblong pieces, are boiled in broth until soft, other products are added (flour is mixed with a small amount of cold liquid) and the whole thing is boiled for 10 minutes. Greens are added to the soup before serving. If tomato puree is added, it is stewed together with mushrooms.
200 g fresh or 30 g dried porcini mushrooms, 1 tablespoon vegetable oil, 1 onion, a little celery or parsley, 2 small beets (400 g), 4 potatoes, salt, 1-2 liters of water, 1 teaspoon flour, 2 -3 tablespoons of herbs, 1 tablespoon of tomato puree, vinegar.

SECOND COURSES

Peppers, eggplants, stuffed zucchini

Peel peppers, eggplants, young zucchini from stalks and seeds (cut off the peel from zucchini) and stuff with minced vegetables, which includes finely chopped onions, carrots, cabbage, taken in equal parts, and 1/10 of the total volume of parsley and celery.

All vegetables used for minced meat must first be fried in vegetable oil. Also fry stuffed eggplants, peppers and zucchini. Then place in a deep metal bowl, pour in 2 cups of tomato juice and place in the oven for 30-45 minutes. for baking.

Tikhvin porridge

Wash the peas, boil in water without adding salt, and when the water has boiled down by 1/3 and the peas are almost ready, add the mixture and cook until tender. Then season with finely chopped onions, fried in oil, and add.
1/2 cup peas, 1.5 liters of water, 1 cup buckwheat, 2 onions, 4 cm. spoons of vegetable oil.

Simple stew

Cut raw potatoes into large cubes and in a wide frying pan, in vegetable oil, as quickly as possible (for high fire) and fry evenly on all sides until golden crust. As soon as the crust has formed, place the still half-baked potatoes in a clay pot, cover with finely chopped herbs, onions, salt, add boiling water, cover with a lid and place in the oven for 1 minute. The finished stew is eaten with cucumbers (fresh or salted) and sauerkraut.
1 kg of potatoes, 1/2 cup of vegetable oil, 1 tablespoon of dill, I cm. a spoonful of parsley, 1 onion, 1/2 cup water, salt.

Braised cabbage

Finely chop the onion, put it in a frying pan with vegetable oil and fry until golden brown. Then add finely shredded cabbage and fry until half cooked. In 10 min. until finished, add salt, tomato paste, ground red or black pepper, sweet peas and bay leaf. Close the pan with a lid. Sprinkle with herbs before serving.

2 medium onions, 1 small head of cabbage, 1/2 cup vegetable oil, salt, leek, 2-3 allspice peas, 1 bay leaf, 1/2 cup tomato paste diluted with water.

Potatoes in garlic sauce

Wash the peeled potatoes and dry with a towel. Cut each potato in half. Heat more than half of the vegetable oil in a frying pan and fry the potatoes until golden brown. Then prepare the garlic sauce. To do this, grind the garlic with salt, add 2 tablespoons sunflower oil and stir. Pour garlic sauce over fried potatoes.

10 small potatoes, half a glass of sunflower oil, 6 lobes of chenok, 2 teaspoons of salt.

Friable rice-oat porridge

Rinse the rice and oats, mix and pour the mixture into boiling water. Keep on high heat for 12 minutes, then reduce the heat to medium and keep for another 5-8 minutes, then remove from heat, wrap warm and only after 15-20 minutes. open the lid. Season the finished porridge with onions fried in oil and finely chopped garlic and dill. Heat in a frying pan over low heat for 3-4 minutes.

1.5 cups rice, 0.75 cups oats, 0.7 liters of water, 2 teaspoons salt, 1 onion, 4-5 cloves of garlic. 4-5 tablespoons of sunflower oil, 1 tablespoon of dill.

Tochonka

Soak the poppy seeds for 10 hours, drain the water, squeeze and grind in a mortar.
Soak the beans for 10 hours, boil for 2 hours and grind the boiled beans into puree, to which hot add mashed poppy seeds, mashed potatoes, finely chopped onion, sugar, pepper, parsley and grind.

5 potatoes, 0.5 cups beans, 2 tablespoons poppy seeds, 1-2 onions, 2 teaspoons sugar, 1 tablespoon parsley, 0.5 tablespoons ground black pepper.

Potato cutlets with prunes

Make a puree from 400 grams of boiled potatoes, add salt, add half a glass of vegetable oil, half a glass of warm water and enough flour to make a soft dough.

Let it sit for about twenty minutes so that the flour swells, during which time prepare the prunes - peel them from the pits and pour boiling water over them. Roll out the dough, cut into circles with a glass, put prunes in the middle of each, form cutlets by pinching the dough into patties, roll each cutlet in breadcrumbs and fry in a frying pan in a large amount of vegetable oil.

Potato fritters

Grate some of the potatoes, boil some, drain the water, add salt and add finely chopped onion and fried in vegetable oil. Mix the entire potato mixture, add flour and soda and bake pancakes from the resulting dough in vegetable oil.

750 g grated raw potatoes, 500 g boiled potatoes (mashed), 3 tablespoons flour, 0.5 teaspoon soda.

Rice with vegetables

Heat oil in a frying pan, fry onions, carrots, and bell peppers. Then add lightly boiled rice, salt, pepper, a little water and simmer for another 15 minutes. Bring until cooked, the rice should absorb all the liquid. Then add green peas, parsley and dill.

2 full glasses of rice, 100 g of vegetable oil, 3 onions, 1 carrot, salt, pepper, 3 sweet peppers, 0.5 liters of water, 5 tablespoons of green peas.

KVASS, COMPOTES

Dried fruit compote

Wash the fruits, and then separate the apples and pears, as they take longer to cook.

Rinse the sorted fruits 3-4 times and place in boiling water. Cook pears and apples for 35-40 minutes, other fruits - 15-20 minutes. Add sugar at the end.
200 g of dry fruits, 5 tablespoons of sugar, 1.5 liters of water.

Rhubarb compote

Rinse the rhubarb stems in warm water. Remove the skin from the thickened ends with a knife. Then cut the stems into pieces 2-3 cm long, put them in a bowl, cover with cold water and leave in it for 15 minutes. Boil sugar syrup. Remove the prepared rhubarb from cold water and immerse in boiling syrup, add lemon zest and cook for 10-15 minutes.
200 g rhubarb (stalks), 150 g sugar, 4 glasses of water, 8 g lemon zest.

Lingonberry compote with apples

Wash winter apples, cut into slices, and remove the core. Then immerse the fruits in sugar syrup made from a decoction of apple peels and cores. Bring the syrup to a boil and add lingonberries to it.
150 g lingonberries, 150 g apples, 150 g granulated sugar, 600 g of water.

Mushroom vinaigrette

Mushrooms and onions are chopped, boiled carrots, beets, potatoes and cucumber are cut into cubes and mixed. The oil is seasoned with vinegar and seasonings and poured over the salad. Sprinkle with herbs on top.
150 g pickled or salted mushrooms, 1 onion, 1 carrot, 1 small beet, 2-3 potatoes, 1 pickled cucumber, 3 tablespoons vegetable oil, 2 cm. spoons of vinegar, salt, sugar, mustard, pepper, dill and parsley.

Mushroom caviar

Fresh mushrooms are stewed in own juice until the juice evaporates. Salted mushrooms are soaked to remove excess salt, dried mushrooms are soaked, boiled and allowed to drain in a colander. Then the mushrooms are finely chopped and mixed with chopped onions, lightly fried in vegetable oil. The mixture is seasoned and finely chopped green onions are sprinkled on top.
400 g fresh, 200 g salted or 500 g dried mushrooms, 1 onion, 2 tablespoons vegetable oil, salt, pepper, vinegar or lemon juice, green onions.

Stewed mushrooms

Heat the oil, add thinly sliced ​​mushrooms and chopped onions. Broth is added to the boiled mushrooms, fresh mushrooms simmer in its own juice for 15-20 minutes. Towards the end of the stewing, add salt and herbs. Boiled potatoes and raw vegetable salad are served as a side dish.
500 g of fresh or 300 g of boiled (salted) mushrooms, 2 tablespoons of vegetable oil, 1 onion, salt, 1/2 cup of mushroom broth, parsley and dill.

PIES

Lenten pie dough

Knead the dough from half a kilogram of flour, two glasses of water and 25-30 g of yeast.

When the dough rises, add salt, sugar, three tablespoons of vegetable oil, another half a kilogram of flour and beat the dough until it stops sticking to your hands.

Then put the dough in the same pan where you prepared the dough and let it rise again.
After this, the dough is ready for further work.

Apple charlotte with black bread

Apples (preferably sour varieties, such as Antonov) - 3 pieces, granulated sugar - 100 g, cinnamon, cloves and vanillin to taste, almonds (I took hazelnuts because there were no almonds) -20 g, dry white wine – 20 g, mashed black bread – 1 glass (I took 2 glasses, it seemed to me that a glass was not enough), vegetable oil – 20 g, zest of 0.5 lemon, orange peels – 20 g. Peel the apples, cut into slices, remove the grains , put 2 tablespoons of sugar, add cinnamon, crushed nuts, orange peels, white wine.


Buckwheat porridge shangi

Roll out flatbreads of lean dough and place in the middle of each buckwheat porridge cooked with onions and mushrooms, fold the edges of the flatbread.

Place the finished shangi on a greased pan and bake them in the oven.

The same shangi can be prepared stuffed with fried onions, potatoes, crushed garlic and fried onions.

Buckwheat pancakes

Pour three glasses of boiling water over three glasses of buckwheat flour in the evening, stir well and leave for an hour. If you don’t have buckwheat flour, you can make it yourself by grinding buckwheat in a coffee grinder.

When the dough has cooled, dilute it with a glass of boiling water. When the dough is lukewarm, add 25 g of yeast dissolved in half a glass of water.

In the morning, add the rest of the flour, salt dissolved in water to the dough and knead the dough until the consistency of sour cream, put it in a warm place and bake in a frying pan when the dough rises again.
These pancakes are especially good with onion toppings.

Pancakes with seasonings (with mushrooms, onions)

Prepare a dough from 300 g of flour, a glass of water, 20 g of yeast and place it in a warm place.

When the dough is ready, pour in another glass of warm water, two tablespoons of vegetable oil, salt, sugar, the rest of the flour and mix everything thoroughly.

Soak the washed dried mushrooms for three hours, boil until tender, cut into small pieces, fry, add chopped and lightly fried green onions or onions, cut into rings. Having spread the baked goods in a frying pan, fill them with dough and fry like ordinary pancakes.

Pea pancakes

Boil the peas until soft and, without draining the remaining water, grind, adding 0.5 cup wheat flour for 750 g of pea puree. Form pancakes from the resulting dough, roll in flour and bake in a frying pan in vegetable oil.

Pies with pea filling

Boil the peas until tender, mash, add onion fried in vegetable oil, pepper and salt to taste.

Prepare simple yeast dough. Divide the dough into balls the size of a walnut and roll into flat cakes 1 mm thick. Add the filling. Bake in the oven for 20-25 minutes.

Unleavened dough products

What are the characteristics of unleavened dough prepared during Lent? We cannot put an egg in it to strengthen it. Because of this, our actions depend to a greater extent on the “character” of the flour, on the strength of its gluten.

If the flour is good, and you tried to make a very tight dough (water:flour ratio = 1:3 by volume, and don’t forget to salt - adding salt also strengthens the dough a little), you will get an excellent dough for dumplings.

But a situation may well arise when the quality of the flour leaves much to be desired, there is not enough strength to knead the dough, and there is no masculine strength to help. Then you can pour more water (1:2.5), but be prepared for the dough to “float” during the cooking process, dumplings or other products will be slippery and fall apart. Treat this with prayer and patience and eat with humility (it is always useful).

In the future, when using the same flour, you can “overcome” the weakness of its character by changing the cooking method: steam it (it will be something like manti), or fry it in oil (like chebureki).

Both of these methods require a softer dough. Interesting options doughs are obtained by replacing water with brine or another liquid. There are methods that use hot water, which produces a dough with a special taste, with a slight sweetness, and this dough requires more water.

The dough can be used directly for noodles, dumplings, as a side dish or as a component for soup, or as a shell for filling: fried cabbage or other vegetables, mashed potatoes, mushrooms, onions, herbs, fresh or frozen berries with sugar, boiled and twisted dried fruits, bean or pea puree and even porridge: for example, millet or buckwheat.

Flatbread

We prepare ordinary unleavened dough, let it rest for about twenty minutes, roll it into small thin circles and fry them on both sides. We serve it on the table, where various fillings are prepared: bean pate, fresh vegetable salad, stewed vegetables, and maybe jam, fruit salad. We put the filling directly on the flatbread and eat it right away along with the “plate”.

Galushki

Roll out the unleavened dough, kneaded with water, into a 1 cm thick cake, cut into strips 2-3 cm wide, pinching off small pieces from each strip, and throw into salted boiling water (or vegetable or mushroom broth). Dough for dumplings can also be prepared from a mixture of wheat and buckwheat flour. Dumplings boiled in water are drained and seasoned with fried onions. Dumplings boiled in broth are eaten with liquid.

Dumplings with mushrooms

Soak and boil 150 g of dried mushrooms, finely chop, add 2 onions fried in oil, 2 tablespoons of crumbs from stale bread, pepper, salt, a little mushroom broth, knead everything and simmer lightly. The dough is the usual one for dumplings. Roll out thinly, make small dumplings and cook. Serve doused with oil.

Lenten manti with pumpkin

To prepare manti, you need special utensils: a double boiler or a saucepan with a removable top part, where grills with manti (cascan, manti cooker) are inserted. Dough: for 1 kg of flour, half a liter of hot water, salt, knead well, let sit.

Minced meat: pumpkin cut into small (half a centimeter) cubes, soy meat in proportionate pieces in equal proportions with pumpkin, spices: salt, red pepper, ajinomoto. Roll out the dough into thin circles the size of a small saucer. Place a heaping tablespoon of minced meat in the middle.

The dough is pinched on top: with a bag or figured. The grates are lubricated with vegetable oil. Place the manti on them (do not crowd them, otherwise they will stick together), insert them into a pan where water is already boiling and steam for 45 minutes.

Serve with sauce: dilute soy sauce (classic, Korean, brown) with water, add just a little vinegar, red pepper (a noticeable amount), chopped garlic.

Dumplings with cherries

Make a dough from flour and water, not very stiff, roll it out into a thin crust. Peel the cherries and sprinkle with sugar. Digest the juice that drains with sugar. Make small dumplings, boil, drain in a colander, pour juice on a plate. Serve cold.

Dumplings with apples

For the filling, take 800 g of apples, 1/2 cup of sugar. Peel the apples, remove the core, cut into strips, sprinkle with sugar, prepare dumplings from a not very thin dough and boil them. When serving, sprinkle the dumplings with sugar or honey.

Dessert

I would like to start talking about desserts with the simplest thing, something that doesn’t need cooking: fresh fruits or washed and steamed dried (dried apricots, raisins, figs, dates, prunes), nuts of the most different types, halva, kazenaki, pastila, jam of various consistencies.

Lenten ones include many candies and jelly candies, marshmallows (technologically they can be lean). Among the desserts prepared, we note jelly, jelly, and fruit salads. The latter are either prepared from predominant juicy fruits or seasoned with syrup prepared from canned fruits or prepared independently. We will consider baked goods and flour desserts separately.

Apple dessert

Mix chopped baked apples with boiled rice and add ginger and curry. Baked apples can also be served without rice with powdered sugar and cinnamon.

Cereal dessert with dried fruits

Cook a regular compote of dried apricots, raisins or other dried fruits without seeds. When the fruit is ready, add semolina (or other small grains) in a thin stream with stirring, evenly, in a small amount.

Citrus jelly

4 oranges, lemon, 100 g sugar, 15 g agar-agar, half a glass of water. Dissolve agar-agar and sugar in warm water, add the zest of half an orange, the juice of oranges and lemon, mix, strain, pour into molds and into the refrigerator. When serving, the molds are lowered briefly under water so that the jelly can easily separate.

Fruit salad

Boil the pasta until tender, drain in a colander and rinse with cold water, season with vegetables. oil and stir. Cut the grapes in half and remove the seeds. Cut bananas into slices.

Peel the apple from the core and cut into thin slices. Add tangerines or oranges in slices or half-slices. Sprinkle the fruits with cinnamon sugar and lemon juice. Finely chop the figs and dates, chop the nuts.

Place the canned fruit in a colander, mix with the pasta and other ingredients and add a little canned fruit syrup. Mix everything, sprinkle with coconut and/or chocolate chips.

Pumpkin aspic


Stew the peeled pumpkin in the oven until transparent with a small amount of water. Pour layers of raisins, peeled walnuts (slightly crushed), and dried apricots (also cut into 3-4 pieces) into the bottom of a flat bowl about half a finger thick.

Cover it all with a pumpkin on top. Do not discard the remaining pumpkin juice from cooking, but use it instead of water to make jelly (see instructions on gelatin bags). Pour the prepared warm jelly over the workpiece, then put it in the refrigerator and serve cold.